Spicy Chive Cornbread

⏱ 40 mins 🍽 12 serving(s) 🏷 Quick Breads

This savoury cornbread is baked in a muffin tin, creating individual portions that are perfect for sharing. The batter incorporates buttermilk, fresh chives, and a touch of red pepper flakes for a gentle warmth. The method involves folding in whipped egg whites for a light texture. These golden muffins are ideal alongside a bowl of chilli or soup.

Spicy Chive Cornbread

Ingredients

  • 2/3 cup butter, melted and slightly cooled
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 3 tablespoons granulated sugar
  • 2 eggs, separated
  • 1 cup buttermilk
  • 1/2 teaspoon dried red pepper flakes
  • 2 tablespoons fresh chives, chopped

Method

  1. Set your oven to heat to 400 degrees F.
  2. Use a little of the melted butter to grease a muffin tin.
  3. Sift the all-purpose flour with the baking powder, baking soda, and salt into a bowl.
  4. Mix the cornmeal and granulated sugar into the sifted dry ingredients.
  5. In a separate bowl, whisk together the egg yolks, buttermilk, dried red pepper flakes, and chopped fresh chives.
  6. Pour roughly half of this buttermilk mixture into the bowl of dry ingredients and stir thoroughly with a spatula, leaving some streaks of flour.
  7. Add the cooled, melted butter and the rest of the buttermilk mixture.
  8. Stir the batter until it is fully combined.
  9. In a clean medium bowl, whip the egg whites until they form soft peaks.
  10. Gently fold the whipped egg whites into the cornbread batter.
  11. Divide the batter between the prepared muffin cups and bake in the centre of the oven for about 17 to 20 minutes, until golden and a skewer inserted comes out clean.
  12. Let the muffins cool for a short time on a wire rack before serving warm or at room temperature.

Nutrition (per serving)

Sodium401300 mg

Recipe details

CategoryQuick Breads
AuthorIrmgard